A dead ringer for a chocolate cream pie, only without the dairy.
Author: Siobhan Connally
An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.
Author: Bette
Author: Tom Douglas
Author: Rick Bayless
This needs to set up overnight, so start one day ahead.
This flourless chocolate-orange almond cake is bittersweet in the best way.
Author: Jennifer Parisi
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to...
Author: Shelley Wiseman
Author: Ian Knauer
Author: Shelley Wiseman
No one ever knows these are vegetarian. These also make great cocktail meatballs in a slow cooker with sweet and sour, Asian, or barbecue sauce.
Author: pho1962
Author: Aglaia Kremezi
An easy Braised Red Cabbage recipe
Author: Suzanne Goin
Author: Kate Ewald
Author: Ruth Cousineau
This recipe is adapted from a local tofu maker that frequents neighborhood farmers markets. It's vegetarian and vegan friendly and tastes great - even...
Author: SONANOVA
Author: Connie Barbara Schaeffer
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness...
Author: Melissa Hamilton
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime...
Author: Kathryne Taylor
Author: Wendy Popp
Author: Michael Romano
Author: Bon Appétit Test Kitchen
Author: Lauren Chattman
Author: Ursula Ferrigno
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.